 Information
provided by the
Hazelnut Marketing Board.The name filbert is
the scientifically correct name for the tree and nut. The
name is of French origin and the tree was likely first
introduced into Oregon by early French settlers. Hazelnut
is the name coined by the English and it was applied to
the native species by early settlers. Hazelnut is more
commonly used in marketing channels. In 1981 the Oregon
Filbert Commission decided to conform to the common
standard and began emphasizing "Hazelnut."
According to a manuscript found in China, from the year
2838 B.C., the filbert took its place among the five
sacred nourishments God bestowed on human beings. In olden
times the filbert was used as a medicine & a tonic. The
Greek physician Dioscorides 1800 years ago, emphasized the
properties of the filbert:
"It cures chronic coughing if pounded filbert is eaten
with honey. Cooked filbert mixed with black pepper cures
the cold. If the ointment produced by mashing burnt
filbert shells in suet is smeared on the head where hair
does not grow due to normal baldness or to some disease,
hair will come again."
Some thought 'filbert' was derived from St. Philibert,
as August 22 is dedicated to him, corresponding to the
earliest ripening date of filberts in England.
Nutrition Facts:
Consuming just 1.5 ounces of hazelnuts per day may help
reduce the risk of cardiovascular disease, according to
the health claim approved by the U.S. Food and Drug
Administration in 2004. The claim states "Scientific
evidence suggests, but does not prove that eating 1.5
ounces per day of most nuts, such as hazelnuts, as part of
a diet low in saturated fat and cholesterol, may reduce
the risk of heart disease."
This first FDA qualified health claim ruling for food
placed hazelnuts in a "heart healthy" food group.
Hazelnuts contain nearly 75 percent mono-unsaturated fat
and less than 4 percent saturated fat. Over 30 tree nut
studies indicate this high level of mono-unsaturated fat
is likely responsible for a reduction in both total blood
and LDL cholesterol levels when hazelnuts are consumed as
part of a low saturated fat diet.
Roasting:
Roasting hazelnuts intensifies their unique flavor and
develops their color. Best results can be achieved using a
low temperature and longer time. To roast kernels, spread
whole kernels in a single layer on a baking sheet and bake
at 275 degrees F. for 15-20 minutes. Take care not to over
roast as nuts can scorch quickly. To remove skins, wrap
warm hazelnuts in a terry towel and let them sit for 5 to
10 minutes. Rub vigorously in towel. Many varieties do not
loose their skins entirely, which is positive because they
add nutrients as well as color in many applications.
An alternative method is to place nuts on a cooling
rack on a cookie sheet. After roasting, rub nuts
vigorously across the rack – letting the skins fall
through to the cookie sheet.I
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